ECONOMY HINTS
An overseas writer states: I keep a tin in which I put all leftover pieces of cake of any sort, and when I have enough to make up to about, one or one and a half pints i crumb it up and put a tablespoon of sago with it; put /about a cup of milk on (in that one must, use their own judgement, as some cakes absorb more, but there must be enough to soak it without making it sloppy). Soak for at least an hour, then put small teaspoon of carbonate of soda in a little boiling water, and <idd, and beat all well together. Steam !n a nut loaf tin or anything that has a lid on, lor one hour. I always put a round of grease paper in the bottom of the tin, and when taking it out just run a knife round and it turns out beautifully and cuts in such nice slices. I have made up fruit cake and all sorts of cake like this, and wo consider it is a nicer pudding and lighter than that made'from fresh ingredients. The richness of tho pudding depends on the cake used.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19310912.2.156.54.6
Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20976, 12 September 1931, Page 7 (Supplement)
Word Count
198ECONOMY HINTS New Zealand Herald, Volume LXVIII, Issue 20976, 12 September 1931, Page 7 (Supplement)
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.